Green Curry with Squash and Basil

A hearty and warming curry. Perfect for chilly autumn days when local squash is in season, and the greenhouse is still growing fresh basil!

10
Minutes
Preparation
45-60
Minutes
Cook
4
Total
Servings

Ingredients

  • 2 tbs green curry paste
  • 1 can coconut milk (do not shake)
  • 1 tbs fish sauce (optional) 
  • 1 small pumpkin, butternut squash, or red kuri squash, cubed.
  • 1 pound cubed - choice of tofu, chicken, fish, lamb, or pork (optional)
  • 1 bunch basil leaves

Directions

  1. Pre-heat oven to 400°F. 
  2. Cut pumpkin or squash in half, scoop out seeds. Rub with butter, and sprinkle generously with salt. Place on a baking sheet skin side down. Place in oven. Roast for 45-60 minutes or until tender. 
  3. Place thick coconut "cream" from top of can into large saucepan. Add curry paste and fry until fragrant. Add remaining thinner coconut milk and water. Simmer for 5-10 minutes, then add fish sauce. 
  4. Add pumpkin/squash cubes and tofu, meat, or seafood if desired. 
  5. Simmer for 5 minutes, then stir in basil leaves. 
  6. Serve with rice.